Strawberry Banana Muffins
July 5, 2011
One of my very favorite things to do is go to the Farmer’s Market! I never get to go to my favorite one at PSU because I work so I decided on Wednesday to go to my other favorite downtown. So I went and it was so nice, sampled some cheese, got a ton of cherries, a few pints of strawberries, some bread from the Pearl Bakery, etc.. After eating a bunch of the strawberries on the walk home I was already plotting what will come from them next.
If you have never had fresh strawberries from anywhere other than a grocery store you are missing out! They are WAY better than any you could buy at any store. They look like real strawberries! Imagine that, short little bodies perfectly sweet and they smell amazing. Hence, whatever you use them in will be 10x better! Like Strawberry Banana Muffins… :)
I’ve made these muffins a few times in the past and every time I end up having to give the rest of the batch away so I don’t eat all of them.. :/ The classic combination of banana and strawberry is undeniable, with a slightly sweet, easy to make batter, you’ll be like me and wont be able to stop eating them.
If you are a big strawberry fan like me, check out the other strawberry recipes I’ve done:
Strawberry Banana Muffins <–makes 12, double or triple the recipe if you so desire
1 stick unsalted butter (1/2 cup) melted
3/4 cup lightly packed brown sugar
2 large eggs, lightly beaten
1 teaspoon vanilla extract
2 large ripe bananas, mashed (about 1 cup)
1 cup chopped fresh strawberries
2 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1. Preheat oven to 350 degrees. Line your muffin tin with liners or spray with non-stick spray.
2. In a small saucepan, melt butter, set aside. (You can always do this in the microwave with a heat proof bowl.)
3. In a medium bowl, whisk together brown sugar, eggs, vanilla and mashed banana.
4. Add the melted butter and stir to combine.
5. In a large bowl combine flour, baking powder, baking soda, salt and cinnamon.
6. Fold in the berries and make sure each bite is coated in flour. (This will help them stay present in the muffins, rather than sinking to the bottom.)
7. Stir in the wet mixture until it is just combined. Use a scoop and add the batter to your pan.
8. Bake for around 20 minutes or until a toothpick comes out clean. :)
PS Eat them warm!! They’re sooooo good.